Coconut Pineapple Cherry Cupcakes

These cupcakes are packed with flavor from the white chips, cherries, and pineapple. The creamy coconut toasted topping is perfect.

Servings: 24

Ingredients:

1 cup

Sugar

⅔ cup

Vegetable Oil

2

Eggs

1 cup

Orange Juice

3 cups

All Purpose Flour

1 Tbsp

Baking Powder

1 tsp

Baking Soda

¾ tsp

Salt

1× 8 oz can

Crushed Pineapple, drained

½ cup

Chopped & Drained Maraschino

Cherries

1 cup

Vanilla or White Chips

1 cup

Flaked Coconut

⅓ cup

Sugar

2 Tbsp

Butter, melted

Directions:

Preheat oven to 375 degrees. In a large bowl, beat sugar, oil, eggs, and orange juice with an electric mixer until smooth. In another bowl, whisk together flour, baking powder, baking soda, and salt. Stir into orange juice mixture just until moistened. Fold in pineapple, cherries, and chips. Fill 2 greased or paper lined muffin tins 2/3 full. Combine remaining ingredients and sprinkle over cupcakes. Bake at 375 degrees for 15-20 minutes, or until golden brown. Remove from pans and cool on a rack.